3 (2 oz.) pkgs. pecan pieces
1 (10 1/2 oz.) pkg. miniature marshmallows
1 (12 oz.) pkg. semi sweet chocolate morsels
1 (14 oz.) can sweetened condensed milk
2 tbsp. butter

Place the nuts and marshmallows in the freezer. Line a 13 x 9 inch pan with wax paper, letting the paper extend over the edges of the pan. Place the milk, chocolate and butter in a saucepan and heat just until melted. Do not overheat. Cool. Combine frozen nuts and marshmallows in a bowl. Add chocolate mixture. Mix well and spread evenly in prepared pan. Chill at least two hours or overnight. Invert on wax paper. Peel off wax paper and cut into squares.

I find if you freeze the marshmallows and nuts you get better results than if they are room temperature. They help cool the chocolate mixture and the marshmallows do not melt. They are supposed to stay whole.